{"id":153,"date":"2010-09-22T15:21:00","date_gmt":"2010-09-22T20:21:00","guid":{"rendered":"http:\/\/journeythroughtheobsidiandream.wordpress.com\/2010\/09\/22\/mabon-pumpkin-mead"},"modified":"2010-09-22T15:21:00","modified_gmt":"2010-09-22T20:21:00","slug":"mabon-pumpkin-mead","status":"publish","type":"post","link":"https:\/\/journeythroughtheobsidiandream.com\/index.php\/2010\/09\/22\/mabon-pumpkin-mead\/","title":{"rendered":"Mabon Pumpkin Mead"},"content":{"rendered":"<p style=\"margin-bottom:0;line-height:150%;widows:2;page-break-after:avoid;\"> <span style=\"font-size:130%;\"><u><b>Mabon Pumpkin Mead<\/b><\/u><\/span><\/p>\n<p>Put together from several pumpkin mead recipes on the internet:<\/p>\n<p><a href=\"http:\/\/brewery.org\/cm3\/recs\/10_36.html\">http:\/\/brewery.org\/cm3\/recs\/10_36.html<\/a><\/p>\n<p>http:\/\/www.stormthecastle.com\/mead\/mead-recipes.htm<\/p>\n<p><\/p>\n<p style=\"margin-bottom:0;background:none repeat scroll 0 0 transparent;line-height:150%;page-break-before:auto;page-break-after:avoid;\"> <span style=\"font-size:100%;\"><i><b>Materials<\/b><\/i><\/span><\/p>\n<p> 1 empty 2 gal primary fermentation vessel (food bucket)<\/p>\n<p> 1 empty 4L jug<\/p>\n<p> 1 air lock<\/p>\n<p> 2 lbs raw honey honey<\/p>\n<p> 1 lb brown sugar<\/p>\n<p> 12 oz diced, baked pumkin<\/p>\n<p> 1 cinnamon stick<\/p>\n<p> 1 pkt Montrachet wine yeast<\/p>\n<p> 1\/2 tsp yeast nutrient<\/p>\n<p> 1\/2 tsp pectic enzyme<\/p>\n<p> 1\/8 tsp tannen powder<\/p>\n<p> 1 Campden tablet<\/p>\n<p> juice of two oranges + twist of peel<\/p>\n<p> water<\/p>\n<p style=\"margin-bottom:0;background:none repeat scroll 0 0 transparent;line-height:150%;page-break-before:auto;page-break-after:avoid;\"> <span style=\"font-size:100%;\"><i><b>Process<\/b><\/i><\/span><\/p>\n<p>bake pumpkin after glazing with butter, brown sugar<\/p>\n<p>mix honey and water at 1:2 ratio in sauce pan, heating until foam forms on surface, skim foam<\/p>\n<p>add allspice, nutmeg, cinnamon stick, brown sugar to honey mixture, allow to cool<\/p>\n<p>add pumkin, tannen, pectic enzyme, yeast nutrient, honey mixture, and Campden tablet to primary fermentation vessel<\/p>\n<p>24 hours later, add yeast to the juice of two oranges.  give 1-2 hours to become frothy<\/p>\n<p>add yeasty orange juice, twist of orange peel to must<\/p>\n<p>rack in 1 month, again 6 weeks later, again 6 weeks later<\/p>\n<p>bottle at 6 months if clear, consume at Mabon year after year<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mabon Pumpkin Mead Put together from several pumpkin mead recipes on the internet: http:\/\/brewery.org\/cm3\/recs\/10_36.html http:\/\/www.stormthecastle.com\/mead\/mead-recipes.htm Materials 1 empty 2 gal primary fermentation vessel (food bucket) 1 empty 4L jug 1 air lock 2 lbs raw honey honey 1 lb brown sugar 12 oz diced, baked pumkin 1 cinnamon stick 1 pkt Montrachet wine yeast 1\/2 &hellip; 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